Chana Daal 250g
Information
Recipe for Chana Daal
Chana Dal Tadka (Spiced Split Bengal Gram)
Ingredients:
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1 cup chana dal (split Bengal gram), rinsed
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3 cups water (for cooking)
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2 tbsp ghee or oil
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1 tsp cumin seeds
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1 tsp mustard seeds
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1 onion, finely chopped
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2 tomatoes, chopped
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1 tbsp ginger-garlic paste
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1 green chili, slit (optional)
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½ tsp turmeric powder
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1 tsp coriander powder
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1 tsp garam masala
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1 tsp red chili powder (adjust to taste)
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Salt to taste
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Fresh coriander leaves (for garnish)
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1 tbsp lemon juice (optional)
For Tempering (Tadka):
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1 tbsp ghee
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½ tsp cumin seeds
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2 garlic cloves, crushed
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1 dried red chili
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A pinch of asafoetida (hing)
Instructions:
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Cook the Dal:
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Pressure cook chana dal with 3 cups water, turmeric, and salt for 3–4 whistles (or simmer in a pot until soft, ~30 mins). It should be tender but not mushy.
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Prepare the Base:
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Heat ghee/oil in a pan. Add cumin and mustard seeds. When they splutter, add onions and sauté until golden.
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Add ginger-garlic paste, green chili, and spices (coriander powder, red chili powder). Sauté for 1 minute.
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Add tomatoes and cook until soft and oil separates (~5 mins).
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Combine Dal & Spices:
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Mix the cooked dal into the tomato-onion base. Add water if needed for consistency.
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Simmer for 5–10 minutes. Stir in garam masala and lemon juice.
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Tempering (Tadka):
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In a small pan, heat ghee. Add cumin, crushed garlic, dried red chili, and hing. Fry until garlic turns golden.
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Pour this tempering over the dal and garnish with fresh coriander.
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Serve:
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Best with steamed rice, jeera rice, or roti. Pair with pickle or yogurt.
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Why It’s Popular:
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Nutritious & Protein-Rich: Chana dal is packed with fiber and plant-based protein.
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Comfort Food: The tadka (tempering) adds a smoky, aromatic depth.
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Versatile: Can be made dry (for rotis) or with more gravy (for rice).
Variations:
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South Indian Style: Add coconut milk and curry leaves for a milder flavor.
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Bengali Style: Cook with grated coconut and mustard oil for a unique twist.
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